You ever order something at a restaurant and think to yourself, "This is so delicious, but look at it! It's beautiful! I'd never be able to make something like this at home". I give you these Simple Dutch Baby Pancakes!
These are deceivingly simple and even more delicious than they look. A few simple ingredients, a hot cast iron pan, an oven, some berries or syrup for topping, and your impressive Sunday breakfast is served.
What you'll need
Ingredient wise you'll need:
- eggs, room temperature
- vanilla extract (or paste)
- lemon zest
- berries for topping
- powdered sugar for topping
As far as prep tools, your best friend here is going to be a blender. You could use a whisk if you want but a blender works great and gets the job done quickly.
For cooking these pancakes up, we're going to need a hot cast iron pan and our oven preheated.
for the batter
We have our ingredients out and our blender ready, not much to it. Start by adding all the wet ingredients into the blender and then add the flour last. Adding our flour last will make sure none of it cakes to the bottom of the blender.
Cover your blender with the lid and turn the it on until the batter becomes smooth. We don't want lumpy batter! Let the batter rest in the refrigerator for 10-15 minutes.
cooking the dutch baby pancakes
While the batter is resting in the refrigerator, preheat your oven to 425°F and get out your cast iron pan in as well, we want that pan hot when we pour the batter in (chef tip: just leave the pan in the oven while it's preheating). You can do this with any size cast iron, the baking time will just change depending on the size of the pan, just make sure to keep an eye out for golden brown edges.
Batter is rested? Oven is preheated? Cast iron is hot? Good! We're ready to go.
Take your cast iron pan out of the oven and add a couple tabs of butter. Get the bottom nicely coated and when you see those buttery bubbles start to form, add in the batter. We just want to cover the bottom of the pan with batter, you don't need to pour it all in.
Put the pan back into the preheated oven and once the dutch baby is nicely caramelized, its done!
Garnish with fresh berries, powdered sugar, and even some syrup if you want.
Or, you can go traditional with some squeezed lemon, lemon wedges, and powdered sugar!
Watch our Simple Dutch Baby Pancakes step by step video:Print
- 3 eggs, room temperature
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ½ teaspoon lemon zest
- pinch of salt
- ½ cup milk, room temperature
- ½ cup flour
- butter for pan
- Preheat oven to 425°F with a cast iron in the oven.
- Put all the ingredients in a blender, put flour last to avoid caking at the bottom of the blender. Blend until smooth and rest in the refrigerator for 10 minutes.
- When the oven reaches 425°F and the cast iron skillet is hot, place 2 tablespoons of butter depending on the size of the pan and add batter.
- Cook until the Dutch Baby rises and has crisp edges.
- Garnish with powdered sugar, an assortment of berries, and lemon.
- Serving Size:
- Calories: 698
- Sugar: 32.7 g
- Sodium: 2593.5 mg
- Fat: 26.7 g
- Carbohydrates: 81 g
- Protein: 29.6 g
- Cholesterol: 591 mg